Beef Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium-sized potatoes
02 -
1/2 cup beef stock
03 -
1 cup grated cheddar cheese
04 -
1 medium-sized onion
05 -
2 garlic cloves
06 -
1 pound minced beef
07 -
1 cup thick sour cream
→ Seasonings and Oil
08 -
1/2 teaspoon ground black pepper
09 -
1 tablespoon extra virgin olive oil
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon dried thyme leaves
12 -
1 teaspoon fine table salt
# Instructions:
01 -
Start by setting your oven to 375°F (190°C) and let it heat up.
02 -
Cut the potatoes into little cubes, peel the onion, and finely chop it. Crush the garlic cloves or mince them small.
03 -
Warm the olive oil on medium in a big pan. Add your chopped onion and minced garlic, stirring until they smell amazing.
04 -
Mix the minced beef into the pan with the onion and garlic. Sprinkle in salt, pepper, thyme, and paprika. Cook it through until it's fully browned.
05 -
Pour the beef stock into the pan, stir everything up, and let it bubble away for a few minutes before turning off the heat.
06 -
In a bowl, toss together the cooked beef mixture and cubed potatoes. Stir in half the cheddar cheese and all the sour cream.
07 -
Spoon the mixture into a baking dish and smooth it out. Sprinkle the leftover cheddar on top.
08 -
Cover with foil and stick the dish in your heated oven for about 30 minutes.
09 -
Take off the foil, then let it bake for 10-15 more minutes, so the cheese gets melty and crispy.
10 -
Pull it out of the oven and let it sit for a few minutes before digging in.
# Notes:
01 -
Make sure to keep the potato chunks about the same size so they cook evenly.
02 -
For crispy cheese, turn on the broiler for a minute or two after baking.
03 -
Swap sour cream with cream cheese or heavy cream if you want it even creamier.
04 -
Toss in veggies like peas, diced carrots, or chopped bell peppers for extra texture.
05 -
Love heat? Add some cayenne powder or chopped chilis to spice it up.